Chicken Pathia Recipe
Easy Chicken Pathia recipe made from scratch in one pan in 30 minutes. This British Indian restaurant-style curry is sweet, sour, and spicy, made with chicken, tomato, tamarind, and aromatic spices. Serve this flavorful chicken curry with naan, roti, or rice. Includes step-by-step photos and a quick video.
Servings: 4 people
Calories: 289kcal
Equipment
- 1 Heavy bottom pot or pan
Ingredients
- 2 tablespoon oil
- 1 finely chopped onion
- 2 teaspoon ginger-garlic paste (or minced garlic and grated ginger)
- 500 g boneless chicken breasts, cut into 1-inch cubes or chicken thighs
- 1 teaspoon paprika or Kashmiri red chili powder
- salt
- 1 teaspoon Kasuri methi (dried fenugreek leaves) skip if not available
- 2 tablespoon homemade curry powder or medium-hot curry powder (if you want to make it at home see recipe notes)
- 400 ml tomato passata or fresh tomato purée (check recipe notes)
- ½ teaspoon tamarind paste
- 1 tablespoon sugar or jaggery
- 1 teaspoon lemon juice (add as per taste)
- 1 green chili (optional)
- 2-3 tablespoon chopped coriander leaves or cilantro
Instructions
- Heat 2 tablespoons of oil over medium heat in a heavy-bottomed pan.
- Add the onion and sauté until it becomes light golden. Stir in the ginger-garlic paste and sauté for 30 seconds.
- Add the chicken, stir well, and cook until the color of the chicken changes from pink to white.
- Now add the paprika, salt, kasuri methi, and curry powder. Stir to combine.
- Add the tomato passata, tamarind paste, and sugar. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the chicken is cooked through.
- Taste the gravy and adjust the salt and lemon juice according to your preference. Add green chilies. If needed, add a little water to achieve your desired sauce consistency.
- Remove from the heat and garnish chicken pathia with coriander leaves. Serve hot with naan or steamed rice.
Do not add too much water. Pathia curry has a thick sauce, and adding more water can dilute the flavors.
Video
Notes
- I used homemade curry powder for this recipe.
- Add lemon juice only at the end. Tomatoes and tamarind already make the Pathia sauce tangy, so taste it first and add lemon juice only if needed.
- Pathia is medium-spiced. For a spicier curry, add more curry powder or use a hot curry powder. If using homemade curry powder, increase the red chili powder.
- If you don't have tamarind, you can substitute it with lime or lemon juice and a little sugar. Add it gradually and adjust to taste.
- Tomato passata: You can substitute it with fresh tomato purée. If using fresh purée, add a little ketchup to enhance the concentrated sweet-and-sour tomato flavor.
- Variations: With this recipe, you can make lamb pathia, prawn pathia, or, for a vegetarian twist, make paneer or chickpeas pathia.
Nutrition
Calories: 289kcal | Carbohydrates: 19g | Protein: 29g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 1075mg | Fiber: 4g | Sugar: 10g | Vitamin A: 944IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 4mg